Stuffed flank steak recipe for a delicious dinner option

Ingredients for Stuffed flank steak

• 450–900 g flank steak

• salt and pepper

• 120 g grated queso asadero

• 120 ml chopped fresh oregano

• 4 cloves garlic, minced

How to make Stuffed flank steak

1. Prepare the grill. Start the coals or heat a gas grill to medium-high for direct cooking. Ensure the grates are clean.

2. Prepare the twine. Cut at least ten 20 cm pieces of kitchen twine.

3. Slice the steak. Using a very sharp knife, slice the steak lengthwise into two pieces.

4. Pound the steaks. With a meat mallet, rolling pin, or the bottom of a heavy frying pan, pound the two thin steaks evenly until they are no more than 1.25 cm thick.

5. Season the steaks. Pat the steaks dry with paper towels, then sprinkle salt and pepper on both sides.

6. Make the filling. In a small bowl, combine the cheese, oregano, and garlic.

7. Fill the steaks. Divide the cheese mixture between the steaks, spreading it almost to the edges.

8. Roll the steaks. Roll the steaks up so that the grain of the meat runs the length of the roll, ensuring you will slice them across the grain.

9. Tie the rolls. Secure the rolls closed with the twine, tying them every 5 cm or so.

10. Refrigerate if needed. You can prepare the recipe to this point up to several hours in advance and refrigerate.

11. Grill the stuffed steaks. Place the stuffed steaks on the grill directly over the fire. Close the lid and cook, turning the rolls every 2 to 3 minutes for even browning. Check for doneness using an instant-read thermometer after 10 minutes; the steaks should be 5 to 10 °F (3 to 5 °C) shy of the desired doneness. For medium-rare, they should take 15–20 minutes total, depending on the thickness.

12. Rest the steaks. Transfer the grilled rolls to a cutting board and let them rest for 5 to 10 minutes, checking the internal temperature. You can nick them with a small knife to peek inside.

13. Slice and serve. Cut the rolls into 2.5 cm slices, and transfer them spiral side up to a platter. Pour over any accumulated juices and serve.

Variations

• Stuffed Flank Steak with Mozzarella and Basil: Substitute shredded mozzarella for the cheese and omit the oregano. Top the cheese with a layer of fresh basil leaves before rolling; you’ll need 250 g or more.

• Stuffed Flank Steak with Prosciutto and Rosemary: Substitute Parmesan cheese for the cheese and use 2 tablespoons of chopped rosemary instead of oregano. In Step 6, layer 115 g of thinly sliced prosciutto over the cheese before rolling.

• Stuffed Flank Steak with Peppery Greens and Goat Cheese: Replace the cheese, oregano, and garlic with 225 g of goat cheese, 1 tablespoon of minced garlic, the grated zest of 1 lemon, 1 tablespoon of fresh lemon juice (or more to taste), and plenty of black pepper, mashed together in a small bowl. Spread the mixture over one side of each steak, then layer 2 cups of roughly chopped watercress or arugula over the top before rolling.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.